Gluten Free Profiteroles | Made by Meaghan Moineau
Discover the Delight of Gluten-Free Profiteroles: A Nostalgic Dessert for All Occasions
Description:
Indulge in the delicate, airy magic of gluten-free profiteroles—an exquisite dessert that not only pleases the palate but also brings cherished family memories to life. Our gluten-free recipe ensures that everyone at your table can experience the joy of these classic French treats. With a few simple ingredients and a touch of patience, you'll be crafting golden puffs filled with memories and flavor. Whether you're a seasoned baker or a curious novice, this recipe promises to be your new favorite indulgence.---
Gluten-Free Profiteroles: A Family Tradition
Ingredients:
- 1/2 cup butter- 1 cup gluten-free flour
- 1/4 teaspoon xantham gum
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup milk
- 1/2 cup water
- 4 large eggs
Instructions:
1. Preheat Oven: Set your oven to 375°F (190°C).
2. Sift Dry Ingredients: Combine gluten-free flour, xantham gum, salt, and sugar. Sift together 3-4 times for even distribution and set aside near your stove.
3. Prepare Wet Ingredients: Crack the eggs into a measuring cup, whisk to combine, and set aside. Prepare your hand mixer for later use.
4. Create the Milk Mixture: In a deep, heavy-bottomed pan, combine milk and water. Add butter cut into small chunks. Heat gently until the butter is fully melted.
5. Boil and Mix: Increase heat to bring the mixture to a rolling boil. Remove from heat and quickly add the flour mixture, stirring vigorously with a wooden spoon.
6. Cook the Paste: Return to low heat, continuing to beat until a smooth, shiny paste forms and pulls away cleanly from the pan's sides and bottom. Avoid overcooking to prevent heavy buns.
7. Incorporate Eggs: Remove from heat. Gradually add the whisked eggs, beating well with a hand mixer. Ensure the paste remains firm yet elastic. It should stand on its own when dropped by spoonfuls.
8. Prepare Baking Sheet: Run a baking sheet under cold water, shaking off excess but leaving it damp. Use two baking sheets to prevent burning.
9. Shape and Bake: Drop tablespoons of the mixture onto the sheet, spaced about 10 cm apart. Bake for 20-25 minutes until golden brown. Do not open the oven during the first 15 minutes to prevent collapse.
10. Cool and Serve: Once golden on all sides, remove profiteroles to a rack, piercing each with a toothpick to release steam. Reheat as desired for a crisp texture.
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A Nostalgic Family Memory
Growing up, Sunday afternoons in our house meant one thing: the tantalizing aroma of baking profiteroles wafting through the air. My grandmother, a spirited woman with a love for French pastries, would gather the family in the kitchen, her domain of culinary magic. She'd tell stories of her mother teaching her this very recipe, a legacy passed down through generations.
As a child, I watched in awe as she effortlessly mixed and shaped the dough, her hands moving with the confidence of years of practice. The joy of biting into a warm, freshly baked profiterole, its delicate shell giving way to a heavenly filling, was unmatched. It wasn't just about the taste; it was the laughter, the stories, and the shared moments that made each bite special.
Today, as I recreate this gluten-free version, I feel her presence in the kitchen with me. It's a reminder that while ingredients may change, the love and tradition behind a recipe remain timeless.
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Recipe Difficulty:
6/10Classification:
Dessert---
Whether you're new to gluten-free baking or honoring a family tradition, these profiteroles promise a delightful experience. Enjoy creating memories and sharing the joy of these classic treats with those you love.
